Sweet and Sour Tofu

This an alternative to sweet and sour Chinese dish but with tofu, much healthier.

Ingredients:

100g (3 ½ oz) carrots
1 tbsp soya bean paste
300ml (1/2 pints/scant 1 ¼ cups) boiling water
100g (3 ½ oz) fresh root ginger, sliced thinly
1 lemongrass stalk, peeled and finely chopped
10 plum tomatoes, diced
½ green pepper, diced
50g (2 oz) edamame beans
½ onion, thinly sliced
1 tsp tamari
1 tbsp honey
150g (5oz) smoked tofu, cubed
Cooked brown rice, to served
Toasted cashews, to garnish (optional) if allergic to nuts use toasted chickpeas instead.

Method:

Thinly sliced the carrots on the diagonal and blanch in a pan of boiling water for 1minute.
In a saucepan pan, dissolve the soya bean paste in the measured amount of boiling water, then add the ginger and lemongrass. Bring the mixture to the boil. Then simmer for 25-30 minutes, until reduced and infused with flavour.

Add the diced tomatoes and cook for about 5 minutes, reduced add the peppers, edamame beans and onion and cook for 3 minutes stir in the tamari and honey, then add the tofu and heat the tofu through.

Serve with rice, garnish with toasted cashews (if using).